CHARACTERIZATION OF ARTISANAL CHEESES BY GC AND GC/MS ANALYSIS OF THEIR MEDIUM VOLATILITY (SDE) FRACTION

被引：56

作者：

DEFRUTOS, M ^{[1
]}

SANZ, J ^{[1
]}

MARTINEZCASTRO, I ^{[1
]}

机构：

[1] CSIC, INST QUIM ORGAN GEN, JUAN DE LA CIERVA 3, E-28006 MADRID, SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 03期

关键词：

D O I：

10.1021/jf00003a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile compounds from six artisanal cheese varieties have been isolated by a micro-SDE(simultaneous distillation-extraction) procedure. The composition of the fractions has been analyzed by GC and GC/MS. About 70 components have been identified, and 46 have been quantified in the 17 samples studied. The composition depends mainly on cheese type and ripening stage; methyl ketones and free fatty acids are the most abundant components in blue varieties. Composition data obtained by this method seem to be useful for the characterization of cheeses.

引用

页码：524 / 530

页数：7

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